Double-Chocolate Banana Cream Pie

This decadent chocolate pie features a fun hidden surprise: bananas! What's better: They're halved lengthwise and placed in the center of the filling, creating a lovely look as you slice the pie.

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Cal/Serv:
487

Yields:
10

Prep Time:
0:30

Total Time:
4:30

Ingredients

30 chocolate wafer cookies (such as Nabisco Famous Wafers)

5 tbsp. unsalted butter

8 oz. bittersweet chocolate

1/4 c. cornstarch

1/4 tsp. kosher salt

1/2 c. sugar

2 tbsp. sugar

3 c. whole milk

4 large egg yolks

3 bananas

1 c. heavy cream

Cocoa, for dusting

Directions

Heat oven to 375°F. In a food processor, pulse the chocolate wafers to form fine crumbs. Add the butter and pulse to combine. Press the crumb mixture into the bottom and up the sides of a 9-in. pie plate. Bake until the crust is set and fragrant, 10 to 12 minutes.

Meanwhile, melt the chocolate in the microwave according to package directions.

In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar. Add the milk and whisk until fully incorporated; whisk in the egg yolks. Over medium-low heat, whisking often, bring the mixture to a simmer (it will take 12 to 15 minutes). Continue to simmer, gently whisking, until the mixture has thickened, 2 minutes more. Remove from heat and whisk in the chocolate until fully incorporated.

Pour half the chocolate pudding mixture into the crust. Cut the bananas in half lengthwise and arrange them cutside down across the pie, cutting the ends as necessary to fit. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least 4 hours and up to 1 day.

Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form. Spread the whipped cream over the pie. Dust with cocoa, if desired.

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